Begin heating a large skillet over med-high heat with a tablespoon or two of oil. Use cast iron for the best charred corn look. When the oil is shimmering, add your corn kernels and some salt and pepper, and cook 5-6 minutes or so, stirring/tossing occasionally, until you start seeing some charred spots. Set aside to cool afterwards.

While the corn is cooking, start the other prep work. Dice half of a large red onion and place the diced onion in a large bowl of water. This helps to soften the sharp bite of raw onion. 5-10 minutes in the water is fine. Dice the red pepper and set aside, then slice the grape or cherry tomatoes in half. If you have two of the same lids from plastic or glass containers, you can place all the tomatoes between the lids and using a carving or bread knife, slice them all in one go. Set aside all the vegetables while the corn finishes cooling.

Now to make the dressing. You can whisk everything together in a bowl, but for these types of dressings I like to use a small pint jar. Mince enough parsley (or your preferred herb) and add it to the jar. Add the olive oil, freshly squeezed lime juice, honey, and smoked paprika. Close the jar and shake vigorously for a good 10 seconds.

In a large glass or plastic mixing bowl, dump the dressing into the bottom. Now add in the corn, diced onion, diced red pepper, and sliced tomatoes. Tear a few stalks of parsley by hand and toss in as well. Using a large wooden spoon or spatula, mix and fold all the ingredients together, being sure to thoroughly mix the dressing into the vegetables as well.

Portion into bowls and top with some more parsley and cheese if desired.